Rustic bread with walnuts
6 h 40 min

Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Elaboration
Kneading time: 10´
Temperature of the dough: 23 ºC.
1st Fermentation of the dough without dividing: 1h 30'.
2nd Fermentation of a piece of the divided dough: 45´
3ª Fermentation of a formed piece: 1h 30 minutes
Baking time: 20-30'
Temperature of the oven: 250 ºC.
METHOD
- Mix the water and the flours at slow speed.
- Autolysis of 1 hour.
- Add the sourdough, yeast and salt. Mix 7 minutes at slow speed.
- Knead it for 3 more minutes at medium speed and add the chopped nuts and the water little by little.
- Ferment for 1h 30 minutes.
- Divide it into pieces of 550 g and round them.
- Leave them to rest for 45 minutes.
- Form sticks without making an end.
- Fermentation of 1 hour and 30 minutes
- Cooking at 250 ºC for approximately 20-30 minutes.
Nutritional information (1 portion)
Energy
1753.35
kcal
Carbohydrates
237.95
g
Proteins
47.39
g
Lipids
63.73
g
Fiber
18.55
g
Saturates
7.25
g
Monounsaturated fatty acids
10.14
g
Polyunsaturated fatty acids
41.88
g
Cholesterol
0.0
mg
Calcium
154.36
mg
Iron
8.46
mg
Zinc
4.98
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
166.56
ug
Salt (Sodium)
2434.63
mg
Sugars
0.22
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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